Salted Caramel Chocolate Pots
A layer of smooth, salted caramel topped by a layer of dark chocolate ganache.
Equipment
- Small saucepan
- Whisk
- Small serving dishes, ramekins, glasses etc.
- Medium sized mixing bowl
Ingredients
Caramel layer
- 170 grams caster sugar
- 2 tbsp golden syrup
- 2 tbsp water
- 50 grams butter
- 200 ml cream
Chocolate Ganache Layer
- 100 grams dark chocolate finely chopped
- 75 ml cream
Instructions
Caramel Layer
- To make the caramel layer, place your sugar, golden syrup and water into the small saucepan.
- Heat on low heat until the sugar starts to dissolve.
- Turn up to a medium heat and cook the sugar until it reaches a light amber stage swirling the pan often. Don't mix the sugar at this stage, only swirl the pan.
- Take off the heat and whisk in the butter and cream quickly.
- Return the caramel to the heat and continue cooking until all sugar has dissolved the caramel has reached a nice dark amber colour.
- Stir in the salt and fill your serving dishes about half way with the caramel, you want to make sure you have room left for the ganache.
- Allow to chill at room temperature for 30 minutes and then refrigerate for another 30 minutes.
Chocolate Ganache Layer
- In a medium sized mixing bowl, add the chopped dark chocolate. Heat the cream in a small saucepan until it starts to bubble.
- Pour the hot cream over the chocolate and whisk until all chocolate is melted.
- Divide the ganache between the four serving dishes and chill for 30 minutes before serving. Top with a little sea salt before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.